Klecko stood in the midst of the kitchen......alone with a bag of groceries, in silence.
He didn't have that customary humming of the television to lull him while he considered settling into the evening.
It had been a tough week for your favorite baker. Tougher than most.
Thank God it wasn't "Having a Dog Die" kinda bad...
But it was bad enough.
If there's one thing I've learned over the years.....
WHEN LIFE STARTS TO SPIN OUT OF CONTROL.......MAKE SOUP AND DRINK SCOTCH.
All day Friday, I covered the 4 corners of the Metro pimping a new breadline to potential accounts.
Chef's don't like it when you interrupt them only to show them retread baked goods, standards that they have waltzed with before, they want something fresh, something new, something a little sexier.
That's why smart bakers / salespeople will put together a bag filled with new and interesting items......
"What's up chef, do you have 30 seconds for me? I just want to describe the gift I've brought for you."
The word "gift" always seems to go over better than "samples".
The Bread Pimp continues.............
"I have seen the future of rock & roll, and its name is Bruce Springsteen, but the future of the Twin Cities 2013 bread is even going to be more spectacular."
In my bag I had 5 different items, and much like a fashion show, your presentation can add or lose appeal, buy what you show, and when you show it.
Harry Houdini once said "Open and Close with your 2 best tricks."
So Klecko opened with his 1 pound Old World Pretzel Baguette.
"Just smell that chef, you don't even have to open the bag, just press your nose to the plastic and sniff right through it."
While the smile almost automatically surfaced on my clients face, I did my best to keep the momentum going......
"None of that baking soda / savage strategy in this little gem. Each and everyone of these marvels is hand dipped in the devils brew by yours truly."
My closing piece I presented.... it was so such a show stopper.
Most chefs know how difficult it is to make a true pretzel bread, and although they admire it's complexity and the precision that it takes to produce this greatness......
The trick has been done before.
Sure, some chefs haven't had the authentic version, or maybe they haven't even witnessed it first hand.......but odds are, they've got around, they've heard stories.
Hells Bells, one of the first things they teach chefs at chef school is that hand dipped pretzel bread is pretty much like the Manna caste down from heaven to those cats that crossed the desert for 40 years.
So was is a Bread Pimp to do?
How does a Bread Pimp impress?
Well, it's interesting you should ask.
One the thing that really brings a the food community to it's knees is when somebody pops up with a product that not only have they never seen....but when it's a product that nobody has even heard of......that's when the culinary gears begin turning and the buzz will start.
Now if you've never been in "THE SHOW" you might say..............
"Klecko....why not bring a chocolate / peanut butter bread? Nobody is doing that in your city?"
Well kiddo, whenever you launch something new....it has to be more than presenting a something new.
It needs to be something relevant, something pertinent.
You have to show your peeps an item that is obvious. When the client looks at the piece, they should be able to start counting the applications.
They should have a look in their eyes that says.....
"Gosh Darn it......I just switched over my menu 2 weeks ago, this sucks, I have to use this piece right now."
Creating epic bread loaves is pretty hard.
In 30 years I haven't launched more than a 1/2 dozen level 10 concepts.
That guy in Italy who painted on ceilings didn't carve out a "David" every day.
The body and mind must be perfectly-perfectly-perfectly aligned if divinity even has a chance of escaping from the muse, and finding it's way into the oven.
This process cannot be rushed.
The outcome is almost always bigger than the components combined, that's why when you hit it, you simply want to scream out................
JACKPOT!
the bread I closed my presentation with yesterday.....it was simply Christ like, and I give thanks to Saint Faustina and all the Saint of Warsaw.
I'm not kidding you, I wrestled with the idea for over a year. I wrestled with the R&D like Jacob wrestled the Angel of Heaven.
But at much thought.....work......prayer......and much help and inspiration from Hennessy.......
The masterpiece arrived....
MUSTARD / DILL PICKLE LOAVES.
Actually this bread will be made in both loaf and bun forms.
First off, the color is awesome......it is canary yellow flexed with sharp green dill pickle chunks.
The flavor is indescribable.
When you take a bite off a slice, it's like angel feathers fluttering in your mouth.
But boy oh boy, there was challenges with this sucker.
To get maximum flavor I needed to be able to infuse as much mustard and pickle into the liquid base content as possible.
But this was so very tricky.
Just thissssssss much extra pickle juice, and the loaf would collapse from the acid shocking the yeast.
And if I put in too much mustard, the loaves/buns wouldn't get the proper oven spring.
Once I got, or thought I got the proper flavor ratios figured out, the next step was to surround these flavors with a body, equipped with an immune system that would let them flourish.
I checked baking books, cooking books, canning books and internet, but in many ways....little Danny was treading in uncharted waters.
My biggest highlight of yesterday was when I was pimping this loaf to one of the top restaurants in North East Mpls.
In the restaurant I ate dinner with my father after not seeing him for over 20 years (and then he died unexpectedly 6 nights later).
As I walked out of the kitchen into the dining area....a beautiful Polish woman who worked there pulled me aside....
She knew me.
She knew I was a Pollack.
And then she asked about the bread, and begged me for each and every detail.
Up until this point, my week had been tumultuous, but now, for this short moment....
Klecko smiled.
- the end -
PART TWO
So here's how this works, Part 2 basically takes us back to the beginning of part one, where Klecko stands in silence preparing to make soup.
This recipe is going to be a test in faith since there were a couple ingredients that I had never worked with before.
The primary curve ball tossed at me was that my sausages were "GooseWurst".
Earlier in my day, while making sales calls I passed by the Pollack bakery that I worked at in December during my vacation.
After spending a few moments talking with ownership and my young baking disciple Frank, I stepped next door into the butcher shop where they have case after case of fresh sausages lined up.
"GooseWurst....what is that? Dude...that's gotta be a little rank huh?"
But the counter guy comped my a taste and to my surprise.....it wasn't heavy-greasy or gamey like geese can be. I was intrigued so along with my Polish Sausage....I got a pound of this GooseWurst.
GOOSEWURST SOUP
1 pound GooseWurst sausage 8 Baby Reds 1 big Onion 2 large Carrot 2 even larger Parsnips 4 ounces Baby Dill 8 ounces sliced Mushrooms 1/2 pint ButterMilk Pepper Salt Garlic Chicken Stock Butter
Klecko Directions
The very first thing I do is cut the Baby Reds into small coins and place into boiling water
Nest I place the sausages into the broiler
Place butter into soup pot and place your fine diced Onions, Carrots, Parsnips, Mushrooms, Garlic, Salt and Pepper on top and saute.
While this is going on, your Baby Reds will be done boiling. Dump the "Coins" into a strainer, but reserve that Potato Water and dump the Baby Reds in.
Next add some Chicken Bullion.
Then take your diced GooseWurst and place it into the pot.
Bring to a boil.
Then add your Dill and the 1/2 pint of Buttermilk. This will give your soup some bite. Hennessy says she doesn't like to add Milk with water, she feels as if it cops an "Oil and Water" vibe, but you can stir some Flour into the Buttermilk if you want.
Then you just let the pot simmer. Your ratio of Broth to Buttermilk will be grand enough where you won't have to worry about burning your milk content.
While the soup simmered, I picked up the StarTribune and began reading an article about how the Ballet Chief at the Bolshoi had acid thrown in his face buy a guy wearing a mask.
The piece was accompanied by 2 photos.
The first one showed the guy in his prime. He looked all handsome, kinda like a brunette version of that blond guy with shoulder length hair that tried to kill Bruce Willis in the first Die Hard movie.
The second photo was a skull wrapped up in thick bandages, with eye holes and a mouth hole cut up.
Dude looked like the Mummy or maybe even a little like Creature from the Black Lagoon.
After stirring my soups contents and taking a large gulp off my Rusty Nail, I just shook my head and wondered.....
"What's wrong with people?"
I shave stood at the steps of the Bolshoi Theater on numerous occasions, over the span of several years, however my time in the Motherland coincided with the 6 year restoration of the iconic building.
Klecko has never been what I would classify a "Ballet Guy", but I have seen the NYC Ballet, and I've watched it on TV.......
But just standing in front of that building, was something special, It was taken up by the hype, pageantry, and maybe a Russian ghost or 2..
When I finished reading this ridiculous account the described how flawed human behavior can be, I folded the paper and tossed it into the plastic crate were I store the litter box dressing for my Chihuahua.
Now I shut the burner off -
Dipped a slice of Mustard Dill Pickle bread into the soup -
And now I knew I was nothing more than a pig for lamenting my week.
Danny Klecko has it pretty good and needs to remain thankful.
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As of late, Klecko has been out on sales calls.
I think we've talked about this recently, no?
To do a sales call, 2 things need to take place......
#1 - you need to have a special kinda moxy, after all, it is quite nervy to walk into somebody else's personal space, knowing that they already know...you are about to preach your own brand of salvation on them.
#2 - you need to bring gifts. Warhol always said that if you left trinkets with people, they would always remember you. I bring bread.
Within the last 10 days I've made some wide sweeping rounds, and in that time, I've made one observation.
Not an observation that will make me any money, nor an observation that is spectacular enough to get you to share it with your friends or loved ones.
Just an observation.
Early last week I stopped at a place along the Mississippi River that specializes in Prime Rib. The purchasing guy wanted to see some 4 inch ciabatta squares.
When I showed up and tossed him the samples, dudes eyes lit up......
"I have to show these to my chef, he'll really like these, and who knows, they might work out well with his catering gigs. Frog....where are you? Has anybody seen Frog?"
Was I hearing this right?
Was I really waiting to meet "Frog"?
Remember, this question is being asked by a guy (Klecko) who wears a fake moniker that resembles a clowns Sir name.
Then earlier this week, I stopped by one of Capitol Cities classic steak houses and spoke with a chef who went by the name "Fish."
Apart from each other, these stories are mildy amusing, however....tied together, well let's just say Klecko might be wondering what divine intervention lies in store.
Lets face the facts.....you just don't get a Frog and a Fish placed in front of you, and then thats-that.
Sometimes the Cosmo's has its own way of saying.......
"Wake up Plop A**, something important is about to take place.
Anyways..................
So then I stumble back into the plant after pimpimg an entire shift while the wind chill was 30 below zero (F).
On my desk is an envelope with an impressive crest in the return address spot.
The crest represented a private school that brought a number of it's high school students on a tour several weeks back.
The teachers were glorious, and their 15 or 16 students cracked me up. It is always a pleasure to spend a 1/2 to an hour talking with young adults.
The one thing I got out of this interaction, the one thing I really wanted to tell you guys, i forgot about it....sorry, but who knows, maybe I simply blocked it out.
At one point in the tour, I asked the young adults a question.
"Tonight is the last night you are going to spend on planet Earth, so what restaurant would you want to eat at?"
First off, none of them fought me on the question.
Nobody said that they wanted to stay home and cook.
Instead the students rifled off the choices one after another........
Arbys -
Domino's Pizza -
McDonald's for a McRib -
Subway -
So Klecko interrupts thinking maybe they didn't get the full message..................
"Guys, it can be ANY restaurant, French-Italian-Japanese....whatever!"
Jimmy John's -
Pizza Hut -
Taco Bell -
Every single kid made it a point to not repeat somebody elses selection, but every single one of them made certain to stay within the fast food vibe.
Shoot....I almost felt relieved when the girl who asked all the smart questions said she likes nicer restaurants. Restaurants like Buffalo Wild Wings.
The jaws of the teachers hit the ground.
Was this verbal questioner indicative of the majority of Americans youth?
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From time to time I like to broadcast who is reading The Last American Baker.
As this site increases it's international presence, so does my excitement.
How cool is it that out family of L.A.B. Rats has spread across the planet.
As of this moment we are 106 countries, holding hands and preaching the gospel while expressing our love by offering up tributes, piping hot.....fresh out of the oven.
Welcome aboard.....................
British Virgin Islands -
Welcome aboard.....................
Czech Republic -
Welcome aboard.....................
Kyrgyzstan -
Welcome aboard......................
Panama -
Welcome aboard......................
Sri Lanka -
Earlier in the week I tallied up the sites hits and saw it had just rolled over 62 000.
I then looked on a chart of current American cities with a population of 62 000 and my finger landed on Iowa City.
I liked thinking that we have as many hits.....
As many minds focused on the hearth as an entire Midwestern city.
It really is quite staggering.
Ever since Klecko has been a kid, he has loved maps, and he has loved numbers, so thanks for taking a second to indulge his whimsy.
P.S. Take note, our hits are lacking in Africa and the polar regions, if you got peeps in either, do a brother a solid and send them a link.
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Klecko......where have you been??????
He's Back............
What's Up L.A.B. Rats?
Hope all has been well on your side of the fence.
As for me, I was just doing my best to duck low and stay out of the Dragon's path and keep myself afloat until the year of the Snake kicked in.
The Dragon sure had a few choice parting gifts..........
But Klecko's still standing, so all you fire breathing, scale covered, treasure hoarding freaks can kiss my a**.
LOL, with that said......let me tell you a story.
Last Saturday I had to cover the desk at work.
Typically our shop doesn't run production on Saturday's, there are numerous reasons, but that isn't today's focus.
However, even though the plant isn't producing, it is paramount that at least one problem solver works the desk each Saturday.
When that person enters the plant, the first thing they do is check the temps on the walk in cooler and freezers. If one of the motors or compressor breaks down and you down realize this until Sunday.....thousands of dollars of inventory will perish.
After this task is complete, it's into the business office where you need to check the phone messages.
If a chef forgot to place an order, or our office staff or route driver made an error......somebody needs to start pulling rabbits out of hats.
That's me.
Klecko................
So this day (last Saturday) was slow....uneventful.
Life on Saturday's is easier when it's boring so now I moved down the list and saw that I had "Baby Hot Dog Buns" that had been prototyped for a newer account of ours.
These people run a Sausage House / Micro Brew and they decided to start offering a special Sausage Flight, where they paired exotic sausages with interesting beers.
As you know, when you do flights it's about options right?
So these cats wanted a 3 inch dog bun for their meat samples.
Now the standard American dog bun ranges between 5-6 inches in length, so for all practical purposes....we just had to make them 1/2 the size.
Well my little Mermaids........this is not as simple as it might seem at first.
When you work in a wholesale plant, everything is measured, everything is regulated.
Bread lines are created to meet the needs of not just a restaurant, or even a city......but an entire society.
When a baker creates a product, they do so trying to kill 1000 birds with one stone.
When my staff gets into hotdog mode, they prepare for hot dogs, poppy dogs, New England Coney's and Egg & Cheese Dogs.
We can make a wide range of flavors, but each one of these pieces will be scaled off at the same weight.
Machines are set up for that.
Each one of these pieces are same length.
Specialty pans are set up for that.
So when you talk about making a product 1/2 the size. often times the consumer (and in some instances my accounts) the natural reaction is for them to think that since the ingredient cost is nearly 50% less, that their invoice should announce a total with saving at a similar percentage.
However, ingredient cost is just the beginning, what people don't see is the labor cost that is involved.
Those baby dogs have to be hand scaled, run through molders at new settings and then placed on pans of an appropriate size.
The forms impression are simply too long and as the bun proofs....the dog stretches longer.
So now the baker has to take a proofed piece a bun dough and softly squeeze together like an accordion player who is serenading with girlfriend in a room filled with sleeping children.
It is a lot of Mickey Mouse.
Am I complaining.........
No!
Not in the least. This is what I do for a living, but.......it is helpful when consumers place demands on production.......sometimes less can actually accelerate cost for the producer.
In this instance, the account that asked for this specialty piece said they only needed around 250 baby dogs a week.
So how do you price something like that????
Well when the client purchases in high volume, pays their accounts in a timely fashion....I've always found that the best strategy is to discuss with them what I have just told you.
Then you follow that up by saying you value their business, and you don't want to lose it over the price of 250 baby dogs.
Then finally, you just crack a smile and say something like.....................
"I'm happy to have been able to have done this, if I charge you what I think is fair.....you'll probably slug me, so just come up with a number that "you" think is fair.....and we'll call it a deal."
Every time I have taken this approach, the account has kicked in more than their fair share.
People who are successful usually are because they are clever. Clever people know that it is just smart to take care of their purveyors, it 's also good business.
So now I walk out of the sausage house and next door is an Eastern European deli run by Pollacks and Ukrainian's.
I love the joint. I often times will leave Capitol City and cross the ocean just to stock up on my sausages that I use at home.
Every time I go, I get my standards, but often times a good butcher shop will offer monthly or annual specials. If you like to cook, especially soup-stews or chili.......a butcher shop is like a passport. It can take you anywhere.
A good butcher shop will offer you products that will stand your standard recipes on their ear.
Anyways....as usual, I digress.
Bottom line is I walked by the monthly special case, and there it was..............
JUNIPER WILD BOAR SAUSAGE
I knew I had to get a pound.
I knew I was going to use this for soup, but I didn't want to rush greatness.
So after getting off off work, I spent a couple hours praying over what flavors I should introduce into this masterpiece.
Let me start off by listing the ingredients I selected...............................
JUNIPER WILD BOAR SAUSAGE SKINLESS CHICKEN BREAST INDIAN PALE ALE HAM BASE CARROT BABY RED POTATO ONION MUSHROOM SALT PEPPER FRESH DILL POTATO GNOCCHI
Here's the Klecko method ....................................................
I broiled 2 - 10 inch wild boar sausages (maybe 1/2 to 3/4 pound) at the same time as 3 skinned-boned chicken breast.
While this was taking place, I put a pot of water on. when it hit it's boiling point....I dumped in a pound of potato gnocchi. After 3-4 minutes, the little dumpling like pieces start floating right?
That's when you put a big pot in your sink a place a strainer over it. Dump the potato gnocchi into the strainer, but reserve the water and now add 4-5-6 little baby red potato's back into the water. I cut mine into little-little-tiny pieces.
I don't want them to compete in size and texture with the potato gnocchi. I simple wanted that "extra" potato to balance off some of the other ingredients (i.e. I.P.A. - Juniper - Ham Base) which would come across as rich and sweet.
So now the potatoes are boiling so I switch my attention to the empty soup pot. I add a little butter on the bottom and then toss in diced carrots, onion and mushroom.
I take whatever time it takes to saute them thoroughly
By the time this is done, the potatoes will have been boiled tender. So now I dump the potatoes and water into the soup pot with the veggies. The amount of reserved potato water will be close to 2 bottles of beer.
Usually I will add more water later, but we'll get to that.
Next I added my ham base. On this day, I didn't have enough time to make an authentic stock, or secure a ham bone, so I just used a bouillon version.
Ham stock gets overlooked all to often in soup.
I like it because it switches gear.
Beef-chicken and sometimes even vegetable versions come across saltier.
So I blend in the ham stock, and then I followed that by dumping in a 12 ounce bottle of I.P.A.
Eventually I would add 24 more ounces of water, so are ratio rests between 4 to 1 or 5 to 1 of water VS beer.
It is easy to overkill with booze in soups.
The more I cook, and the more expert soup makers I talk to, the more I subscribe to the wisdom.
Alcohol is an ancillary ingredient in soup.
The person eating it shouldn't be certain it's there.
But if it wasn't, you'd sure notice the difference.
Next I cube my meats and then I towel them off with paper.
Some have suggested that this is wrong because the grease enhances the flavor......
Fine, do it your way, but I also want to taste other flavors.
Grease is great, but it will overuse it's authority in a soup pot and bully the other ingredients in a hurry.
Finally I chop up my fresh dill very-very fine, about a handful and then I toss that in and the unless I've forgotten something......you are set!
Boil this delight for 10 minutes and them simmer for 30.
In closing, I'd like to say it's good to be back in the fold, and my friends in Russia.......what's up with that asteroid thing smashing into the Motherland?
That's some messed up biz, and I am sorry for your suffering. That had to be really frightening.
Do your best to recover.
And the rest of you guys.......hit the butcher shop, create a work of art, and then send it to me.....
To contact us Click HERE I hope you all have a great day watching the game, enjoying lots of tasty treats, and most of all, rubbing it in your skeptical friends faces when our prediction comes true, again. I'm assuming this isn't your first Super Bowl, but just in case you are new to attending SB parties, this video may help you out. Please pay special attention to the "no talking during the commercials" part, especially if there are lots of females in attendance. They have to put up with our screaming and yelling during the game, so the least we can do is shut up while they watch what they call, "the best part." Enjoy!
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OMG.....it is already that time of the year.
Friends of mine from near and far are inquiring as to what the theme will be for this years culinary presentations at the Minnesota State Fair.
Switching topics each year is important because i want my audience....my state of Minnesota to see new and intresting things.
I would like to tell you I locked myself in a closet, or threw myself into the woods w/o food or shelter, in hopes of gaining a divine inspiration............
But to be honest, the topic came natural.
All I had to do was ask myself........
Q - Who do I like the most?
A - Girls
Q - What do girls like?
A - Cake
It was that simple.
The only downside to this however is cake is a very-very weak card in Klecko's personal baking deck.
But that's OK, I have time to make a recipe my own.....
I think I will be the "Pineapple Upside Cake" guy, so I got dibs there, but if any of you cats from the (651)-(612)-(763) want to participate.........
I will be filling the rosters pretty soon.
With that said, I just stumbled into this State Fair article that was written 5 years ago.
Enjoy it and have a great weekend, and don't forget.................
The word is CAKE!
Serving as Two Masters at the Minnesota State Fair
By Lavender August 14, 2008 by Categories: Uncategorized Tags: Issue 345 I stared at Master Chef Dan “Klecko” McGleno walking across the Minnesota State Fairgrounds about four years ago, and it was a terrifying sight to behold. My eyes were locked on the tall, spiky, dirty-blond hair atop his 6’ 3” strong male frame. His long baker’s coat was unbuttoned, whipping in the wind. He was wearing black jean shorts. He sported tattoos on heavily muscled calves accented by Size 13 black combat boots. This was a chef with “a pair.” We met a year later. I was scheduled to appear at the Saint Agnes Baking Co. Booth to show fair-goers what was new in pie-baking gadgets. Klecko greeted me like we were best of buds. Warm and kind, he was reassuring about my presentation. I was a bit surprised, because the year before, when I watched him walking across the fairgrounds, he scared me. He appeared to be the type of guy I avoided in high school, because he would beat the crap out of me just for looking at him. Now, I was shaking hands with this gracious Goliath. Presently, Klecko is getting ready for his 12-day stint at this year’s State Fair, where he is Master of Ceremonies for the Saint Agnes Baking Co. Booth in the Creative Activities Building. He has scheduled 48 shows taking place over 12 days in the room next to the booth. He hosts four shows a day. Each lasts approximately 30 minutes. Once the shows are completed, he doesn’t go home, but sells artisan breads at the booth until 9 PM each night. Certainly, Klecko doesn’t do all this for money, but because he loves bread, food, and the people from the Twin Cites and surrounding areas who are shining stars in this culinary world. This is Klecko’s fifth year as host. He begins scheduling right after Christmas, but searches year-round for culinary talent. He’s not looking for the people you always see in local magazines or on television. He seeks the quiet food talents who inspire the crowds at the fair. He wants those fair-goers to take something home with them besides discounted yardsticks. When we sat down at Kopplin’s Coffee Shop in St. Paul to talk, Klecko wore his signature white T-shirt and black jean shorts. His enthusiasm for gab was contagious, and he was entertaining. Klecko had just returned from three weeks at the University of Moscow on his third trip to Russia. He was energized. As Klecko recounted, “I spent half my time at the Russian University of Cooperation Moscow Division, and half my time at Krasnodar, a city in Southern Russia on the Kuban River. My job was instructing top baking students in the methods and technologies for baking.” On another note, Klecko related, “I also just completed a book on dog biscuits that is being published by the Minnesota Historical Society. It features high-end ingredients to create biscuits for man’s best friend. Some of the recipes include the greatest ingredients in the world—better ingredients than in half the restaurants in the Twin Cities.” What are those ingredients? In Kecko’s words, “Saffron is just one of the ingredients in the ‘Status Biscuit.’ I also am using squid ink and many other items to enhance the biscuits.” The Master of Ceremonies, who will host himself in a couple of shows at the Saint Agnes Baking Co. Booth, shares, “I will demonstrate Caviar Dog Biscuits in one show, Key Lime Sweet Breads another day, and Zombie Cookies [molasses and cayenne pepper are just some of the ingredients] on another day.” I asked Klecko to describe the worst guest he’d had so far, and he replied, “It was a woman doing a Sweet Potato Pie with then-St. Paul Mayor [Randy] Kelly. Thousands of people showed up for the event—except the pie baker.” And the best show to date? According to Klecko, “The number-one best show was a pie-making show with John Michael Lerma. [I grinned.] Another was Scandinavian Cuisine, and then one for coffee—roasting, and information about coffee from around the world.” As for this year’s highlights, Klecko stated, “It’s back to basics—back to the bakery. I’m taking out the chef superstars. Fair-goers come to learn. I am going to provide them with the best, and show how they do their work: Best Pie Baker, Best Rye Bread Maker, and Best Canning Person. I’m bringing in people like Todd Churchill from Thousand Hills Cattle Company.” Go to www.MNStateFair.org for dates and topics. Shows are at 11 AM, 1 PM, 3 PM, and 5 PM. Be sure to introduce yourself to the Master himself. In between his show-hosting and bread-baking, ask to see the Ronald Reagan tattoo on his upper arm. You’ll make an original—and very tall—friend in Dan Klecko.
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Every mammoth journey starts with the first step....right?
Well even though the Great Minnesota Get Together (STATE FAIR) doesn't start until late August, if the show is to be stellar, the research has to start much earlier.
This year I am somewhat nervous since my theme is one for which I lack a strong skill set.
This year it will be all about cake.
I certainly know enough about some off shoot camps like Grooms Cakes and Bundnt's.
But I simply haven't baked as many cakes as most of you reading this column.
Klecko is a bread guy.
A pastry guy if need be.........
But a cake guy?
So the roster will contain 48 separate shows, I am guessing I will do 3 or 4 of them,
I did consider (and still am toying with possibly baking a Savarin Cake.
If you are not familiar with these, they are a yeast dough, much like a brioche. and they are shaped like a big doughnut.
The rings interior is then filled with a pastry creme and then that is topped with fresh fruit(often some type of berry collection.
But then I started to think why not make it more American, more Fair friendly..................
And that's when the Saints of Warsaw whispered "Pineapple Upside Down" cake.
As of this moment, I've never made one, but I looked through a 1/2 century worth of production notes and tips from industry periodicals.
Then I went to the internet.
Last night while you slept, I was stealing from the Pineapple Upside Down Cake muse.
Here is what I am starting off with, but if you L.A.B. Rats have ideas, chime in by all means.
Some might think 7 months of prep is a little much, and perhaps they are right, but when your entire State shows up to witness innovation.
It's not enough to simply execute your demo.......
You really want to own it.
Listed below is my prototype Pineapple Upside Down Prototype #1.
I sure many tweaks will follow.
(P.U.C. PROTOTYPE #1_
Ingredients
Topping
1 cup brown sugar
1/2 cup butter
1 can (20 oz) of pineapple rings
Cake:
1 1/2 cups all purpose flour
6 Tbsp cake flour
6 Tbsp coconut flakes
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup salad oil
1 shot (1 /12 ounces) dark rum
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream
Method
1 Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture bubbles. It should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.
2 Preheat oven to 325 degrees F. Whisk the flours, coconut, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla and rum. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature. Makes 12 to 14 servings.
*Klecko Sidebar of Thought -
I am also thinking I might insert Maraschino Cherries inside of the pineapple rings -
Also we need to think about the pan.
I was thinking about using the Nordic Ware P.U.C. pan, but some of the reviews from home enthusiasts said it was tricky to get the cake to "drop" if you used flour(s) with a protein level that was too high.
I'm not sure I'm buying this.
Also many P.U.C. peeps claim that you really are better served using the rectangular pan.
They said this gives the cake a much better chance of release.
If I thought simply as an engineer, I can see their logic, but as an artist......
Those circular Nordic Ware P.U.C. pans are pretty bad a**!
Anyways that all I got, do a brother a solid and give me input.
To contact us Click HERE
Klecko......where have you been??????
He's Back............
What's Up L.A.B. Rats?
Hope all has been well on your side of the fence.
As for me, I was just doing my best to duck low and stay out of the Dragon's path and keep myself afloat until the year of the Snake kicked in.
The Dragon sure had a few choice parting gifts..........
But Klecko's still standing, so all you fire breathing, scale covered, treasure hoarding freaks can kiss my a**.
LOL, with that said......let me tell you a story.
Last Saturday I had to cover the desk at work.
Typically our shop doesn't run production on Saturday's, there are numerous reasons, but that isn't today's focus.
However, even though the plant isn't producing, it is paramount that at least one problem solver works the desk each Saturday.
When that person enters the plant, the first thing they do is check the temps on the walk in cooler and freezers. If one of the motors or compressor breaks down and you down realize this until Sunday.....thousands of dollars of inventory will perish.
After this task is complete, it's into the business office where you need to check the phone messages.
If a chef forgot to place an order, or our office staff or route driver made an error......somebody needs to start pulling rabbits out of hats.
That's me.
Klecko................
So this day (last Saturday) was slow....uneventful.
Life on Saturday's is easier when it's boring so now I moved down the list and saw that I had "Baby Hot Dog Buns" that had been prototyped for a newer account of ours.
These people run a Sausage House / Micro Brew and they decided to start offering a special Sausage Flight, where they paired exotic sausages with interesting beers.
As you know, when you do flights it's about options right?
So these cats wanted a 3 inch dog bun for their meat samples.
Now the standard American dog bun ranges between 5-6 inches in length, so for all practical purposes....we just had to make them 1/2 the size.
Well my little Mermaids........this is not as simple as it might seem at first.
When you work in a wholesale plant, everything is measured, everything is regulated.
Bread lines are created to meet the needs of not just a restaurant, or even a city......but an entire society.
When a baker creates a product, they do so trying to kill 1000 birds with one stone.
When my staff gets into hotdog mode, they prepare for hot dogs, poppy dogs, New England Coney's and Egg & Cheese Dogs.
We can make a wide range of flavors, but each one of these pieces will be scaled off at the same weight.
Machines are set up for that.
Each one of these pieces are same length.
Specialty pans are set up for that.
So when you talk about making a product 1/2 the size. often times the consumer (and in some instances my accounts) the natural reaction is for them to think that since the ingredient cost is nearly 50% less, that their invoice should announce a total with saving at a similar percentage.
However, ingredient cost is just the beginning, what people don't see is the labor cost that is involved.
Those baby dogs have to be hand scaled, run through molders at new settings and then placed on pans of an appropriate size.
The forms impression are simply too long and as the bun proofs....the dog stretches longer.
So now the baker has to take a proofed piece a bun dough and softly squeeze together like an accordion player who is serenading with girlfriend in a room filled with sleeping children.
It is a lot of Mickey Mouse.
Am I complaining.........
No!
Not in the least. This is what I do for a living, but.......it is helpful when consumers place demands on production.......sometimes less can actually accelerate cost for the producer.
In this instance, the account that asked for this specialty piece said they only needed around 250 baby dogs a week.
So how do you price something like that????
Well when the client purchases in high volume, pays their accounts in a timely fashion....I've always found that the best strategy is to discuss with them what I have just told you.
Then you follow that up by saying you value their business, and you don't want to lose it over the price of 250 baby dogs.
Then finally, you just crack a smile and say something like.....................
"I'm happy to have been able to have done this, if I charge you what I think is fair.....you'll probably slug me, so just come up with a number that "you" think is fair.....and we'll call it a deal."
Every time I have taken this approach, the account has kicked in more than their fair share.
People who are successful usually are because they are clever. Clever people know that it is just smart to take care of their purveyors, it 's also good business.
So now I walk out of the sausage house and next door is an Eastern European deli run by Pollacks and Ukrainian's.
I love the joint. I often times will leave Capitol City and cross the ocean just to stock up on my sausages that I use at home.
Every time I go, I get my standards, but often times a good butcher shop will offer monthly or annual specials. If you like to cook, especially soup-stews or chili.......a butcher shop is like a passport. It can take you anywhere.
A good butcher shop will offer you products that will stand your standard recipes on their ear.
Anyways....as usual, I digress.
Bottom line is I walked by the monthly special case, and there it was..............
JUNIPER WILD BOAR SAUSAGE
I knew I had to get a pound.
I knew I was going to use this for soup, but I didn't want to rush greatness.
So after getting off off work, I spent a couple hours praying over what flavors I should introduce into this masterpiece.
Let me start off by listing the ingredients I selected...............................
JUNIPER WILD BOAR SAUSAGE SKINLESS CHICKEN BREAST INDIAN PALE ALE HAM BASE CARROT BABY RED POTATO ONION MUSHROOM SALT PEPPER FRESH DILL POTATO GNOCCHI
Here's the Klecko method ....................................................
I broiled 2 - 10 inch wild boar sausages (maybe 1/2 to 3/4 pound) at the same time as 3 skinned-boned chicken breast.
While this was taking place, I put a pot of water on. when it hit it's boiling point....I dumped in a pound of potato gnocchi. After 3-4 minutes, the little dumpling like pieces start floating right?
That's when you put a big pot in your sink a place a strainer over it. Dump the potato gnocchi into the strainer, but reserve the water and now add 4-5-6 little baby red potato's back into the water. I cut mine into little-little-tiny pieces.
I don't want them to compete in size and texture with the potato gnocchi. I simple wanted that "extra" potato to balance off some of the other ingredients (i.e. I.P.A. - Juniper - Ham Base) which would come across as rich and sweet.
So now the potatoes are boiling so I switch my attention to the empty soup pot. I add a little butter on the bottom and then toss in diced carrots, onion and mushroom.
I take whatever time it takes to saute them thoroughly
By the time this is done, the potatoes will have been boiled tender. So now I dump the potatoes and water into the soup pot with the veggies. The amount of reserved potato water will be close to 2 bottles of beer.
Usually I will add more water later, but we'll get to that.
Next I added my ham base. On this day, I didn't have enough time to make an authentic stock, or secure a ham bone, so I just used a bouillon version.
Ham stock gets overlooked all to often in soup.
I like it because it switches gear.
Beef-chicken and sometimes even vegetable versions come across saltier.
So I blend in the ham stock, and then I followed that by dumping in a 12 ounce bottle of I.P.A.
Eventually I would add 24 more ounces of water, so are ratio rests between 4 to 1 or 5 to 1 of water VS beer.
It is easy to overkill with booze in soups.
The more I cook, and the more expert soup makers I talk to, the more I subscribe to the wisdom.
Alcohol is an ancillary ingredient in soup.
The person eating it shouldn't be certain it's there.
But if it wasn't, you'd sure notice the difference.
Next I cube my meats and then I towel them off with paper.
Some have suggested that this is wrong because the grease enhances the flavor......
Fine, do it your way, but I also want to taste other flavors.
Grease is great, but it will overuse it's authority in a soup pot and bully the other ingredients in a hurry.
Finally I chop up my fresh dill very-very fine, about a handful and then I toss that in and the unless I've forgotten something......you are set!
Boil this delight for 10 minutes and them simmer for 30.
In closing, I'd like to say it's good to be back in the fold, and my friends in Russia.......what's up with that asteroid thing smashing into the Motherland?
That's some messed up biz, and I am sorry for your suffering. That had to be really frightening.
Do your best to recover.
And the rest of you guys.......hit the butcher shop, create a work of art, and then send it to me.....
To contact us Click HERE I hope you all have a great day watching the game, enjoying lots of tasty treats, and most of all, rubbing it in your skeptical friends faces when our prediction comes true, again. I'm assuming this isn't your first Super Bowl, but just in case you are new to attending SB parties, this video may help you out. Please pay special attention to the "no talking during the commercials" part, especially if there are lots of females in attendance. They have to put up with our screaming and yelling during the game, so the least we can do is shut up while they watch what they call, "the best part." Enjoy!
To contact us Click HERE I just heard that today is National Margarita Day (thank you, Twitter), and so I thought I’d repost this ancient video recipe I did for About.com. Please keep in mind that this isn’t a Food Wishes video, so there’s a few things you may not be used to. I had to be under 3 minutes; it couldn’t contain inappropriate humor; and maybe worst of all, I was forced to show my “face for radio.” In fairness, I do get better looking after a few of these. Enjoy!
To contact us Click HERE
I've mentioned on several occasions that the 2 biggest American State Fairs take place in Texas and Minnesota.
Being that I reside in the land of 10,000 Lakes......
Being that I have Worked the Minnesota State Fair for a decade......
You might think that I view the my Texan counterpart as some sort of advisory.
Nothing could be further than the truth.
I may have mentioned that as a kid, I summered with relatives in Dallas, and Texas has a very special place in my heart.
To be honest, I don't have a lot on my Life's Wish List.
I've been given a lot, but boy-oh-boy would I love to attend the Texas State Fair, or bet yet....work it.
Just once.
Anyways, I often creep their Fair, events, and of course recipes.
Listed below is a Texas Fair highlight, that I'm sure you will enjoy.
Recipes that turned State Fair judges' heads
Comments ()AText Size
EVANS CAGLAGE/DMNThe meringue garnish is broken into small pieces and used to decorate the top and sides of cake in a mosaic pattern. Published: 24 September 2010 02:14 AMFirst-time entrant Kate Rovner of Plano won the American PieCouncil National Championship in Orlando, Fla., in April with thisluscious, creamy dessert.
Lemon Swirl Cream Cheese Pie
1 ½ cups vanilla wafer crumbs ¾ cup almonds,finely ground and toasted 2 teaspoons grated lemon zest Pinch ofsalt 7 tablespoons unsalted butter, melted 2 (8-ounce) packagescream cheese 2/3 cup sugar 2 eggs ½ cup sour cream 1teaspoon vanilla extract (divided use) ½ teaspoon lemonextract Lemon Curd (recipe follows) ½ cup heavy whippingcream 2 tablespoons powdered sugar 12 to 15 fresh raspberries, forgarnish 1 lemon, cut into thin slices and quartered, forgarnish Heat the oven to 350 F. Spray a 9-inch pie plate with nonstickspray. In a medium mixing bowl, use a fork to toss together the vanillawafer crumbs, almonds, lemon zest and salt. Stir in the meltedbutter. Press the mixture onto the bottom and sides of the pieplate. Bake for 12 minutes on the bottom oven rack. Remove from theoven and set aside. In a medium mixing bowl, beat the cream cheese and 2/3 cup sugarat medium speed for 2 minutes or until smooth. Add the eggs, 1 at atime, and beat at low speed until incorporated. Beat in the sourcream, ½ teaspoon vanilla extract and lemon extract. Beat inthe Lemon Curd (except for reserved ½ cup). Pour into thebaked crust. Dollop the reserved ½ cup Lemon Curd onto thefilling and swirl into the filling with a small knife. Bake for 30 minutes or until the center is nearly set. Removefrom the oven and place on a wire rack. Cool for 2 hours. Cover andrefrigerate overnight. To garnish, in a chilled, medium mixing bowl, beat the whippingcream, powdered sugar and ½ teaspoon vanilla with a handheldelectric mixer, starting at the lowest speed and increasinggradually each minute, until stiff peaks are formed. Using a pastrybag, pipe the whipped cream decoratively around the border of thepie. Decorate with fresh raspberries and lemon slices. Refrigerateuntil serving time. Makes 8 servings. Lemon Curd: In a 1 ½ -quart saucepan, whisk together 1teaspoon finely grated lemon zest, ½ cup fresh lemon juiceand ½ cup sugar. Whisk in 3 slightly beaten eggs and 4ounces (1 stick) unsalted butter, cut into small cubes. Cook overmedium-low heat, whisking frequently for 7 minutes or until thecurd is thick. Remove from heat and use a food mill or sieve tostrain the curd into a small bowl. Press plastic wrap directly ontothe surface. Cool 30 minutes. Reserve ½ cup of the lemoncurd for swirling into the filling. PER SERVING: Calories 758 (68% fat) Fat 59 g (34 g sat)Cholesterol 279 mg Sodium 307 mg Fiber 2 g Carbohydrates 50 gProtein 11 g SOURCE: Kate Stewart Rovner, Best of Show, American Pie CouncilCrisco National Pie Championships, April 2010
Lee Smith of Waxahachie won a blue ribbon last year at the StateFair with this cake recipe, which she has been making for herfamily for 35 years.
Red Velvet Pound Cake 1 cup unsalted butter ½ cup shortening 3 cups sugar 7eggs 2 teaspoons vanilla extract 1 (1-ounce) bottle (2 tablespoons)liquid red food coloring 3 cups cake flour ¼ teaspoon salt 1cup milk Cream Cheese Frosting (recipe follows) Preheat the oven to 325 F. Grease and flour a 10-inch tube pan(see note). In a mixing bowl, cream together the butter, shortening andsugar until light and fluffy. Add the eggs, 1 at a time, beatingwell after each addition. Stir in the vanilla and food coloring.Combine the flour and salt; add to the creamed mixture alternatelywith the milk and beat well. Pour into the prepared pan and bake 1 hour and 20 minutes, untilan inserted toothpick tests clean. Cool completely. Frost with theCream Cheese Frosting. Makes 16 servings. Cream Cheese Frosting: Mix together ½ cup (1 stick)softened unsalted butter, 8 ounces softened cream cheese, 1teaspoon vanilla, 16 ounces sifted powdered sugar and 2 tablespoonsmilk until smooth and creamy. Note: A tube pan is a circular cake pan with tall sides and achimney in the middle. A Bundt pan also may be used. Baking timemay vary; check doneness early if substituting. PER SERVING: Calories 647 (44% fat) Fat 32 g (18 g sat)Cholesterol 154 mg Sodium 120 mg Fiber 1 g Carbohydrates 86 gProtein 6 g SOURCE: Lee Smith, first place, Pound Cake Class, State Fair ofTexas 2009 With or without limoncello liqueur, this elegant cake from SusanApple Graass wins raves. Blue Ribbon Lemon Cake 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoonsalt 1 cup vegetable oil 2 cups whole-milk yogurt 2 cups sugar 6eggs, separated 2 tablespoons grated lemon zest 1 teaspoon vanillaextract Lemon Glaze (recipe follows) Lemon Curd Filling (recipefollows), or 1 cup prepared lemon curd Limoncello Icing or LemonIcing (recipes follow) Meringue garnish (optional; recipefollows) Preheat the oven to 350 F. Grease and flour three 8-inch cakepans. Sift the flour, baking powder and salt into a bowl. In anotherbowl, whisk together the oil, yogurt, sugar, egg yolks, lemon zestand vanilla. Slowly blend the dry-ingredient mixture into the wet-ingredientmixture. Whisk the egg whites until stiff but not dry, and foldinto the yogurt mixture. Pour into the prepared pans and bake 30 to35 minutes. Cool for 10 minutes and invert onto cake racks. Coolcompletely. To assemble the cake, place 1 cake layer on a cardboard cakecircle or a plate. Brush with 1/3 of the Lemon Glaze. Pipe a circleof frosting around the top edge of the cake layer. Spread ½cup Lemon Curd Filling within the circle atop the cake. Repeat withthe second layer. Place the third layer atop the cake, then coatwith remaining glaze. Spread the Limoncello Icing on the sides andtop of the cake. Garnish with the meringue pieces. Makes 16 servings. Lemon Glaze: Halve 3 lemons and squeeze out the juice, reservingthe juice for another use. Place the squeezed lemon halves in asmall saucepan with 1 cup water and 1 cup sugar. Heat and cook,stirring, until the sugar dissolves, about 20 minutes. Strain andcool. Can be prepared the day before and refrigerated. Lemon Curd Filling: Sprinkle 1 teaspoon unflavored gelatin over1 tablespoon lemon juice in a small bowl. Combine 1/4 cup lemonjuice, 3/4 cup sugar and 1/8 teaspoon salt in a saucepan and heatover medium heat, stirring, until the sugar dissolves and themixture is hot but not boiling. Whisk 5 egg yolks in a bowl.Whisking vigorously, slowly add the hot lemon-sugar mixture to theegg yolks. Return the mixture to the saucepan and cook overmedium-low heat, stirring constantly until the mixture reaches 170F on a candy thermometer. Remove the pan from the heat and stir inthe gelatin mixture until it is dissolved. Stir in 1/4 cup (1/2stick) unsalted butter, cut into ½ -inch cubes. Pour througha fine-mesh strainer into a clean bowl. Press plastic wrap directlyonto the surface and refrigerate until firm, at least 4 hours. Canbe prepared the day before and refrigerated. Limoncello (or Lemon) Icing: In a mixing bowl, cream together 16ounces (4 sticks) room-temperature unsalted butter and 16 ouncesCrisco shortening. Blend in 32 ounces powdered sugar, ¼ cuplimoncello liqueur, 1 teaspoon salt and 1 teaspoon vanilla extract.Whisk at high speed for 10 minutes, scraping down the sides untillight and fluffy. Alternatively, omit the limoncello and substitute1/3 cup (or more to taste) fresh lemon juice for a nonalcoholicversion. This recipe makes a lot of frosting; you might not use itall. Meringue garnish: Placed a Silpat (silicone liner) on a heavybaking sheet. Preheat oven to 200 F. Beat together 4room-temperature egg whites until frothy; add ½ teaspooncream of tartar and continue beating. Gradually add ½ cupplus 1 tablespoon superfine sugar (made by processing granulatedsugar in a food processor for 2 minutes) while beating, until thewhites are very stiff and glossy. Sift 1 cup powdered sugar andfold into the meringue. Spread onto the prepared baking sheet. Bakefor 2 hours, until dry but not brown. Cool and break the meringueinto small pieces; use to decorate the top and sides of cake in amosaic pattern. Can be prepared a day ahead and stored in anairtight container. Editor's note: The Texas-size calorie count per serving reflectsthe generous quantity of icing Graass recommends to allow forcleaning your spatula as you frost, and extra to carry to repairany damage in transport. The cake was analyzed by Cooper Clinic for16 servings. The analysis includes the cake plus glaze, filling andicing, but it does not include the optional meringue garnish.
On my night stand are several piles of books, but most of them are poems.
I didn't want to read poems....I was "already" bored.
So I went into my "Russian" room, and dug through some boxes.
At the bottom was the complete works of Sherlock Holmes.
This book is big enough to choke a donkey.
Over 1300 pages.
Back in the day....how long ago was it?????
I read this book every night.
I remembered I was young back then.
I was poor back then.
I was happy back then.
As I rifled through the pages, old pieces of paper slid out.
One was a post card announcing the new Mormon Temple that was built in my city.
I remember how badly I wanted to see it, but Sue McGleno kinda freaked out.
She doesn't know any Mormons, so the whole deal tripped her out.
I've blogged about several times, the Church of the Latter Day Saints has saved, literally and figuratively saved my family on countless occasions.
I always will have a special place in heart for them.
Sticking up about 1/2 way in the book was a piece of paper, all dog eared.
When I unfolded it, I started to laugh.....
What it was, was a permission slip for me to send into a prison that had incarcerated a friend of mine I use to bake with, we called him Fat Richie.
Fat Richie got convicted as a 3 time loser for drug charges and was given 26 years.
I looked for a dated of issue, and it turns out that paper was given to me in 1996.
17 years ago.
Dude is still in prison.
Then I got bored thinking about reading so I got all A.D.D. and hopped on my computer....
Lo and behold, like a Genie in a Bottle......what were the odds?
On my facebook private message board was a buddy of mine who currently cooks/bakes in a prison.
Brah's name is Gary, and he sent me this interesting World War One cake recipe.
I was really honored to get to peek at this, it wasn't "just" a recipe.
It was a family recipe.
Anyways, I asked Gary if I could show it to you.
He said yes.
I also asked him to tell you a little something about himself.
He said yes.
3-2-1 and ACTION
Here is the recipe! It is called War Cake, or as my mother calls it, Poverty Bread. It was popular around World War I, and into the Depression as supplies were limited and does not use eggs, butter, or milk. My mother always baked it in a tube pan, but I have done it in a cake pan and it has turned out great!
War Cake
1 lb. raisins 2 cups boiling water 1 T baking soda 1/2 cup shortening 1 cup cold water 4 cups flour 2 cups brown sugar 1 teaspoon salt 1/2 teaspoon cloves 2 teaspoons cinnamon 1 teaspoon nutmeg 1 cups walnuts, chopped (optional)
Simmer raisins, shortening, sugar and spices in the 2 cups boiling water for 5 minutes, stirring occasionally. Cool to room temperature. Add all other ingredients and mix well. Pour batter into greased, 10 inch tube pan. Bake in a 350 degree preheated oven 45-50 minutes or until a toothpick comes out clean when inserted. Cool for 5 minutes and then invert onto a cooling rack to cool completely.
- END -
You sure can put it in your blog! My title is actually Corrections Cook, but I help out in the bakery as needed to cover for our baker and to help create new items for the menu. I loved the bakery classes that I had in college. By the time I had enrolled at SCTC in North Mankato, the baking program was long gone. Then, when I was interested in taking the Dunwoody program, it too, had closed.
I just made one of these cakes at work today to see if we could work it into the menu and it worked out very well! I would be happy to demo the cake for you at the booth! My mother always made this in a tube pan so we just usually ate it like a holiday bread, with butter. Either in a tube pan, or a cake pan, it works well when paired with sweetened whipped cream, like a you would serve a gingerbread. A really sweet icing or frosting would mess up the flavor profile too much.
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Klecko......where have you been??????
He's Back............
What's Up L.A.B. Rats?
Hope all has been well on your side of the fence.
As for me, I was just doing my best to duck low and stay out of the Dragon's path and keep myself afloat until the year of the Snake kicked in.
The Dragon sure had a few choice parting gifts..........
But Klecko's still standing, so all you fire breathing, scale covered, treasure hoarding freaks can kiss my a**.
LOL, with that said......let me tell you a story.
Last Saturday I had to cover the desk at work.
Typically our shop doesn't run production on Saturday's, there are numerous reasons, but that isn't today's focus.
However, even though the plant isn't producing, it is paramount that at least one problem solver works the desk each Saturday.
When that person enters the plant, the first thing they do is check the temps on the walk in cooler and freezers. If one of the motors or compressor breaks down and you down realize this until Sunday.....thousands of dollars of inventory will perish.
After this task is complete, it's into the business office where you need to check the phone messages.
If a chef forgot to place an order, or our office staff or route driver made an error......somebody needs to start pulling rabbits out of hats.
That's me.
Klecko................
So this day (last Saturday) was slow....uneventful.
Life on Saturday's is easier when it's boring so now I moved down the list and saw that I had "Baby Hot Dog Buns" that had been prototyped for a newer account of ours.
These people run a Sausage House / Micro Brew and they decided to start offering a special Sausage Flight, where they paired exotic sausages with interesting beers.
As you know, when you do flights it's about options right?
So these cats wanted a 3 inch dog bun for their meat samples.
Now the standard American dog bun ranges between 5-6 inches in length, so for all practical purposes....we just had to make them 1/2 the size.
Well my little Mermaids........this is not as simple as it might seem at first.
When you work in a wholesale plant, everything is measured, everything is regulated.
Bread lines are created to meet the needs of not just a restaurant, or even a city......but an entire society.
When a baker creates a product, they do so trying to kill 1000 birds with one stone.
When my staff gets into hotdog mode, they prepare for hot dogs, poppy dogs, New England Coney's and Egg & Cheese Dogs.
We can make a wide range of flavors, but each one of these pieces will be scaled off at the same weight.
Machines are set up for that.
Each one of these pieces are same length.
Specialty pans are set up for that.
So when you talk about making a product 1/2 the size. often times the consumer (and in some instances my accounts) the natural reaction is for them to think that since the ingredient cost is nearly 50% less, that their invoice should announce a total with saving at a similar percentage.
However, ingredient cost is just the beginning, what people don't see is the labor cost that is involved.
Those baby dogs have to be hand scaled, run through molders at new settings and then placed on pans of an appropriate size.
The forms impression are simply too long and as the bun proofs....the dog stretches longer.
So now the baker has to take a proofed piece a bun dough and softly squeeze together like an accordion player who is serenading with girlfriend in a room filled with sleeping children.
It is a lot of Mickey Mouse.
Am I complaining.........
No!
Not in the least. This is what I do for a living, but.......it is helpful when consumers place demands on production.......sometimes less can actually accelerate cost for the producer.
In this instance, the account that asked for this specialty piece said they only needed around 250 baby dogs a week.
So how do you price something like that????
Well when the client purchases in high volume, pays their accounts in a timely fashion....I've always found that the best strategy is to discuss with them what I have just told you.
Then you follow that up by saying you value their business, and you don't want to lose it over the price of 250 baby dogs.
Then finally, you just crack a smile and say something like.....................
"I'm happy to have been able to have done this, if I charge you what I think is fair.....you'll probably slug me, so just come up with a number that "you" think is fair.....and we'll call it a deal."
Every time I have taken this approach, the account has kicked in more than their fair share.
People who are successful usually are because they are clever. Clever people know that it is just smart to take care of their purveyors, it 's also good business.
So now I walk out of the sausage house and next door is an Eastern European deli run by Pollacks and Ukrainian's.
I love the joint. I often times will leave Capitol City and cross the ocean just to stock up on my sausages that I use at home.
Every time I go, I get my standards, but often times a good butcher shop will offer monthly or annual specials. If you like to cook, especially soup-stews or chili.......a butcher shop is like a passport. It can take you anywhere.
A good butcher shop will offer you products that will stand your standard recipes on their ear.
Anyways....as usual, I digress.
Bottom line is I walked by the monthly special case, and there it was..............
JUNIPER WILD BOAR SAUSAGE
I knew I had to get a pound.
I knew I was going to use this for soup, but I didn't want to rush greatness.
So after getting off off work, I spent a couple hours praying over what flavors I should introduce into this masterpiece.
Let me start off by listing the ingredients I selected...............................
JUNIPER WILD BOAR SAUSAGE SKINLESS CHICKEN BREAST INDIAN PALE ALE HAM BASE CARROT BABY RED POTATO ONION MUSHROOM SALT PEPPER FRESH DILL POTATO GNOCCHI
Here's the Klecko method ....................................................
I broiled 2 - 10 inch wild boar sausages (maybe 1/2 to 3/4 pound) at the same time as 3 skinned-boned chicken breast.
While this was taking place, I put a pot of water on. when it hit it's boiling point....I dumped in a pound of potato gnocchi. After 3-4 minutes, the little dumpling like pieces start floating right?
That's when you put a big pot in your sink a place a strainer over it. Dump the potato gnocchi into the strainer, but reserve the water and now add 4-5-6 little baby red potato's back into the water. I cut mine into little-little-tiny pieces.
I don't want them to compete in size and texture with the potato gnocchi. I simple wanted that "extra" potato to balance off some of the other ingredients (i.e. I.P.A. - Juniper - Ham Base) which would come across as rich and sweet.
So now the potatoes are boiling so I switch my attention to the empty soup pot. I add a little butter on the bottom and then toss in diced carrots, onion and mushroom.
I take whatever time it takes to saute them thoroughly
By the time this is done, the potatoes will have been boiled tender. So now I dump the potatoes and water into the soup pot with the veggies. The amount of reserved potato water will be close to 2 bottles of beer.
Usually I will add more water later, but we'll get to that.
Next I added my ham base. On this day, I didn't have enough time to make an authentic stock, or secure a ham bone, so I just used a bouillon version.
Ham stock gets overlooked all to often in soup.
I like it because it switches gear.
Beef-chicken and sometimes even vegetable versions come across saltier.
So I blend in the ham stock, and then I followed that by dumping in a 12 ounce bottle of I.P.A.
Eventually I would add 24 more ounces of water, so are ratio rests between 4 to 1 or 5 to 1 of water VS beer.
It is easy to overkill with booze in soups.
The more I cook, and the more expert soup makers I talk to, the more I subscribe to the wisdom.
Alcohol is an ancillary ingredient in soup.
The person eating it shouldn't be certain it's there.
But if it wasn't, you'd sure notice the difference.
Next I cube my meats and then I towel them off with paper.
Some have suggested that this is wrong because the grease enhances the flavor......
Fine, do it your way, but I also want to taste other flavors.
Grease is great, but it will overuse it's authority in a soup pot and bully the other ingredients in a hurry.
Finally I chop up my fresh dill very-very fine, about a handful and then I toss that in and the unless I've forgotten something......you are set!
Boil this delight for 10 minutes and them simmer for 30.
In closing, I'd like to say it's good to be back in the fold, and my friends in Russia.......what's up with that asteroid thing smashing into the Motherland?
That's some messed up biz, and I am sorry for your suffering. That had to be really frightening.
Do your best to recover.
And the rest of you guys.......hit the butcher shop, create a work of art, and then send it to me.....
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Have you ever had somebody ask you a words definition, and you kinda had a vibe what the word meant, and you probably even knew how to use this word in a sentence.....But when the spotlight shined in your face, and Webster asked you once again to give this words definition, your mind just turned to slush. That's exactly how I feel when I try to get all connoisseur like with sausages. As a Polish - American, I grew up eating Polish sausage all the time. Because I was a Pollack, it didn't matter what kind of sausage you put on our plate..... If you tossed me a Ukrainian Sausage.....I'd eat it, lick my chops and simply thank you for the Polish.
But truth be told, that Ukrainian delicacy would actually be a Kielbasa.
So whats the difference between the two?
Kielbasa is a Polish product that has been produced for centuries.
It is also often misunderstood.
Kielbasa is the Polish name for “a sausage”.
A general term if you will........
When you go to Poland and walk in a store, you can't simply say......
"Give me a Kielbasa."
That would be like walking into an AM/PM and asking for a pop.
Dude behind the counter might give you anything from a Diet Coke to a Mountain Dew.
Kielbasa is a generic term.
The most popular Polish sausage is Polish Smoked Sausage, also known as Polska Kielbasa Wędzona,
This is what the first immigrants might have brought with them to America. The little problem we face here is that you can find Polish Sausage in almost every supermarket in the USA and no two are made the same way. The Polish Smoked Sausage has been well defined for centuries and almost everybody in Poland knows what goes inside. We do not intend to become judges in this matter. Instead, we are going to rely on Polish Government Standards for Polish Smoked Sausage as those rules have remained unchanged for the last 60 years. This way if any reader does not agree with our recipes he is welcome to contact the Polish Meat Industry in Warsaw, which still publishes the latest standards for meat products and sausages through the Polish Bureau of Standards (Polski Komitet Normalizacyjny).
Before we anger many people who have been making Polish Smoked Sausage in their own way for many years, let’s clarify something further. If you add an ingredient that you or your children like into your sausage it is fine and you have the full right to say that you have made a better sausage than the famous Polish Smoked Sausage. You may say that your grandfather who came from Poland made the best Polish sausage in the world and we honor that. Maybe he used chicken stock instead of water or maybe he added something else.
What we are trying to say is that he was making his own version of the known classic or some other Polish sausage and it could have tasted better for you and your family. We do not dispute that fact. You can of course add anything you like to your sausage, but it will no longer be the original Polish Smoked Sausage (Polska Kielbasa WÄ™dzona) or another sausage. Once you start changing ingredients you create your own recipe and you may as well come up with your own name. Let’s unravel some of the mystery:
For centuries Polish Smoked Sausage was made entirely of pork. Then in 1964 the Polish Government introduced a second version of the sausage that was made of 80% pork and 20% beef. All other ingredients: salt, pepper, sugar, garlic, and marjoram remain the same in both recipes. The marjoram is optional but the garlic is a must.
The meat is cured before it is mixed with spices.
The sausage is stuffed into a large hog casing: 36 - 38 mm.
The traditional way was to cold smoke it for 1 to 1.5 days (it had to last for long time).
In most cases it is hot smoked today.
For curiosity sake let’s see how large American manufacturers make Polish Smoked Sausage. Four sausages called Polish Kielbasa were bought at the American supermarket and each of them were produced by a large and well known meat plant. Let’s see how they compare with the original Polish recipe.
salt, water, corn syrup, 2% or less of: natural spices, natural flavors, dextrose, monosodium glutamate, isolated soy protein, Vitamin C (Ascorbic Acid), sodium phosphates, sodium nitrite, Contains: soy
Looking at the above sausage recipes we tried to come up with a name of an equivalent Polish sausage that might fit the description but we couldn’t. It becomes quite clear that different manufacturers put different ingredients inside of the casing and the name Polish Kielbasa is used just for credibility and to gain the trust of the consumer. It seems that for some manufacturers any sausage that is smoked and stuffed into a 36 mm casing will qualify to be called the Polish Smoked Sausage or Polish Kielbasa.
Listed below is the recipe for a Ukrainian sausage..................
Ukrainian Sausage
Ukrainian sausage is a heavily smoked sausage that is cooked in water.
Meats
Metric
US
beef
700 g
1.54 lb.
pork jowls, hard fat trimmings, bacon
300 g
0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt
18 g
3 tsp.
Cure #1
2.5 g
½ tsp.
pepper
2.0 g
1 tsp.
paprika
2.0 g
1 tsp.
allspice
2.0 g
1 tsp.
marjoram
2.0 g
1½ tsp.
garlic
3.5 g
1 clove
cold water
150 ml
⅝ cup
The last thing I want to do is declare myself as an authoritarian on this topic.
I'm actually far from it.
I've taken much of this info from the internet just to give you guys a few examples......
Years ago when I was in Gelendzhik and the Sochi district down by the Black Sea in southwestern Russia,
Ukrainian sausage was their sausage of choice.
The biggest difference is that this Russian version had a heavier pepper content and more of a burn on the back of the palate from the paprika.
But the burn was slow, it just kinda creeps into your mouth.
With all that said, I'm gonna make a confession, and I am sure JP2 and the Saint's of Warsaw will throw lightening bolts at me.....
But when I go into my favorite sausage shop, sometimes I do get the Polish, and sometimes I get the Ukrainian........
But everytime-everytime-everytime I walk up to that sausage case......
The first thing I say is......
"Give the Pollack a pound of Andouille."
Andouille is French in origin, and you know how I hate to give the Frogs any credit, but I swear to Polish Jesus.......
They created the greatest item I have ever tasted.
The Anddouille is so versatile.
You can toss it on a brat bun -
Throw it in chili -
Toss it in soup..............................
It's pretty much like a super model in a little black dress.......
It goes well with anything.
The Andouille is
Pork Onion Garlic Pepper Wine and Seasonings.
All right.....I've said enough for a night.
I realize that sausage has little to do with baking, but it is God's favorite food.
In the morning, I am driving to a radio station in Eden Prarie. If this is the one I am thinking of, it is actually really cool.
A couple of years ago when M.H.S. Press released my K-9 Nation "Baking for My Bestfriend" book, they sent me out to a radio station that I think is at least in the same area.
The place wasn't much bigger than a closet and it was plopped smack dab in the middle of a 10 000 acre plot filled with big radio relay towers and corn fields.
The moment was surreal.
I have been invited there to be interviewed by Susan Berkson.
If you live in the Twin Cities, you may know her as the quarterback of the Minneapolis Farmers Market.
Susan is high energy and like me, I think she must have terrier blood running through her veins, because this woman is ALWAYS into something new and interesting.
I am really looking forward to our date.
After that is over, I will drive back to Capitol City where Mike Finley and I will be launching a poetry book that we worked together on.
One can never be too certain, but my spies that contain the highest level of street cred have said this is going to be a FLAT OUT BASH!
Certainly to be the event of the season.
Then when the reading is over.........
Our V.I.P. friends will join us across the street at Costello's where beer and blood will be flowing with certainty.
If you will be in town, feel free to stop by and hand with me and the pretty people.
If you are a friend from a different part of the country, or from another country........
I am accepting whatever prayers and Karma you have to assure that my friends have a good time.
Alright kiddo's, I'll see you in 48 hours -
Weekend Arts Roundup: ice instruments and local poetry
by Euan Kerr, Luke Taylor The Current's Morning Show Norwegian musician Terje Isungset displays some of his ice instruments. (Emile Holba)
Feb 21, 2013 Euan Kerr provides the Weekend Arts Roundup
With Marianne Combs on vacation this week, MPR News Arts Reporter Euan Kerr joins The Current's Steve Seel and Jill Riley to talk about two performances taking shape this weekend: Terje Isungset: If you're out near Twin Cities lakes this weekend, you may spot Terje Isungset cutting out pieces of ice. Isungset is a Norwegian musician who uses ice to make his instruments, including marimba, harp and trumpet. He'll perform using these instruments at the Cedar Cultural Center on Monday, Feb. 25, at 7:30 p.m. Mike Finley and Danny Klecko: Local poets Mike Finley and Danny Klecko celebrate the release of their chapbook, Out on a Lark, with a reading on Sunday, Feb. 24, at 4 p.m., at SubText Books in St. Paul. After describing the work and backgrounds of each poet (including Klecko's impressive tattoo collection), Euan reads Finley's poem, "The Grate on Carroll Avenue." Plus, listen for a recap of last night's "Cube Critics Take Trivia Mafia" Oscar-themed trivia night. Marianne Combs joins The Current's Morning Show for the Weekend Arts Roundup every Thursday at 8:30 a.m. Read about all the latest arts news at the State of the Arts blog at mprnews.org.
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